Turhan, Kamile Nazan

Turhan, Kamile Nazan

Profile URL

https://hdl.handle.net/20.500.14365/7113

Name Variants

Turhan, Kamile Nazan
Turhan, KN
Turhan, K. N.
Turhan, K. Nazan

Email Address

nazan.turhan@ieu.edu.tr

Main Affiliation

05.07. Food Engineering

Status

Current Staff

Sustainable Development Goals

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Competency Cloud

Scholarly Output Search Results

Now showing 1 - 5 of 5

Citation - Scopus: 2
A Review of Neuromarketing Applications in Gastronomy
(IEEE, 2024) Sadikzade, Riza; Turhan, K. Nazan
This review explores the burgeoning field of neuromarketing within the context of gastronomy, examining how neuroscience-based insights are revolutionizing the way food is perceived, marketed, and consumed. By analyzing key sensory elements such as flavor, aroma, texture, and visual presentation, neuromarketing provides a deeper understanding of how these factors influence consumer preferences and emotional responses. Techniques such as EEG, eye-tracking, and facial expression analysis offer valuable data on how sensory inputs interact with the brain's processing mechanisms, optimizing culinary experiences and restaurant environments. The review highlights the multifaceted applications of neuromarketing in gastronomy, from enhancing the aesthetic appeal of dishes to improving the overall ambiance of dining spaces. It also discusses the potential of neuromarketing to guide healthier eating habits and more sustainable food choices by aligning culinary offerings with consumers' subconscious preferences. Ultimately, the integration of neuromarketing into gastronomy not only enriches the sensory experience of dining but also offers innovative strategies for food design, presentation, and marketing, paving the way for a more consumer-centered approach in the food industry.
Bölge Gastronomi Turizmi Üzerine Yöresel Ürün Festivallerinin Etkisi: Urla Örneği
(2017) Bucak, Turgay; Bakırcı, Gözde Türköz; Turhan, Kamile Nazan
Yemek kültürü ve çeşitliliğinin turizme olan katkısının oldukça fazla olduğu tartışılmaz bir gerçektir. Bölgeye özgü yemeklerin tanıtımının yapılması ve bu konuda iletişim araçlarının kullanılması, bölgenin gastronomi turizmine olan katkısını arttırmaktadır. Günümüzde yerel ürünlerin tanıtımına yönelik faaliyetler önem kazanmaktadır. Bu çerçevede festival, şenlik gibi yerel organizasyonlar düzenlenerek bölgenin tanıtımının yapılması ve bölgeyi ziyaret eden kişi sayısının arttırılması amaçlanmaktadır. Tarihi antik çağlara dayanan Urla'da yöresel birçok ürün bulunmaktadır. Bu ürünlere Urla sakız enginarı, Urla kınalı bamya, Nohutalan kavunu, Urla karası, Urla hurma zeytini, radika, şevketibostan, Balıklıova kurabiyesi, çalkama, Özbek keşkeği ve Urla katmeri örnek olarak verilebilir. Bölgedeki enginar üretimi ve tarımsal gelişimi harekete geçirmek aynı zamanda bölge gastronomi turizmini olumlu yönde geliştirmek amacı ile Urla'da 2015 yılından itibaren her yıl "Enginar Festivali" düzenlenmektedir. Bu çalışmada yöresel ürün festivallerinin bölge gastronomi turizmi üzerine etkilerinin araştırılması amacı ile "Uluslararası Urla Enginar Festivali" örneği ele alınarak değerlendirme yapılmıştır. Festival düzenleyicisi konumundaki yerel yöneticiler ve paydaşlar ile yarı yapılandırılmış görüşme tekniği uygulanarak somut etkilerin ortaya çıkarılmasına çalışılmıştır
Citation - WoS: 27
Citation - Scopus: 33
Correlation Between Water Activity and Moisture Content of Turkish Flower and Pine Honeys
(Soc Brasileira Ciencia Tecnologia Alimentos, 2018) Serin, Seher; Turhan, Kamile Nazan; Turhan, Mahir
Water activity (a(w)) and moisture content (MC) of Turkish liquid flower and pine honeys were determined. Samples (706 flower and 257 pine) were collected during the honey harvesting seasons of 2010-2014 from 137 apiaries in locations with different climatic conditions all over the land. Up to date, this work is the first one seeking for a correlation between a(w) and MC for Turkish honeys, and also it is the largest and longest one among similar works to the best of the researchers' knowledge. The ranges of a(w) and MC values of the Turkish honeys were in agreement with the literature. a(w) was determined between 0.470 and 0.563 for the flower honeys, and between 0.492 and 0.589 for the pine honeys. MC was measured between 15.0 and 20.4% (m/m) for the flower honeys and between 15.1 and 20.4% (m/m) for the pine honeys. Statistically different linear regression equations (a(w) versus MC) fitted data of the flower and pine honeys with significantly high coefficients of determinations (R-2 > 0.848), small mean absolute errors (< 1.39%) and no biases. The linear equations were analogous to equations giving the correlation between a(w) and MC for other honeys in the literature.
Citation - Scopus: 4
Neuromarketing Concepts in Food Studies
(Institute of Electrical and Electronics Engineers Inc., 2023) Turhan, Kamile Nazan; Gürkaynak, Nilgün; Sadikzade, R.
Food marketing is an application field with extensive repercussions. Consumer neuroscience is an emerging sub-field that is gaining popularity, providing better insights about the consumer's brain and behavior. To have a better understanding about consumer's physiological and emotional response to food products, methods such as EEG, fMRI, eye tracking and GSR help to measure the customers' brain activities against food product design and food service. The EEG technique records brainwave patterns during stimulation which could be pictures, odour, sound and taste. The aim of this study is to review the principles and application of EEG in food research and identify future research areas to optimize food marketing strategies. © 2023 IEEE.
Citation - WoS: 88
Citation - Scopus: 102
Characterization of Antimicrobial Polylactic Acid Based Films
(Elsevier Sci Ltd, 2013) Erdohan, Zekiye Ozge; Cam, Belgizar; Turhan, Kamile Nazan
Olive leaf extract (OLE) (Olea europaea L.), which has antimicrobial effect on many food pathogens, was incorporated as antimicrobial agent into polylactic acid (PLA) films. Antimicrobial activities of films were tested against Staphylococcus aureus. Increasing amount of the OLE in the film discs from 0.9 mg to 5.4 mg caused a significant increase in inhibitory zones from 9.10 mm to 16.20 mm, respectively. Moreover, incorporation of OLE and/or increasing the amount in the film formulation significantly enhanced the water vapor permeability (WVP). The water solubility and the degradation rates of films increased up to 19.3% and 22.4%, respectively. Thus, OLE incorporated PLA films have a prospectively potential in antimicrobial food packaging to reduce post-process growth of S. aureus with improved properties. (C) 2013 Elsevier Ltd. All rights reserved.